Peel my rhubarb stalks and cut them to the same length. Put them to macerate for 2 hours with the caster sugar in an earthenware dish, turning them from time to time, then drain them.
Preheat the oven to th.7 (210°C). Tie the stems into bundles with raffia and place them in a buttered baking dish. Sprinkle them with a third of the browning sugar and bake.
In the meantime, make a compote with the maceration juice and the remaining stem pieces.
After 20 minutes of cooking, turn the boots over. Sprinkle again with a third of the brown sugar and sprinkle over half the butter. Continue cooking for 30 minutes, basting with juice.
Turn the boots over again, sprinkle with the remaining sugar.
Add the rest of the butter and turn on the grill.
Caramelize with a polka iron or torch…and serve warm
